Preparation

Melt butter in heavy large pot over medium heat. Add shallots and sauté until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

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Reviews

This seems like a bit of an odd duck of a recipe however, it really works with the raspberries. Made the recipe as written but decided to add the raspberries on top when plating. Everyone including myself truly enjoyed it.

Cruciferous candy! Admittedly, I did add more sugar than the recipe calls for, and I did not have the raspberry vinegar available. Instead I added chicken broth (to up the liquid) and it made for a rather nice complement to the tart apples. Otherwise followed the recipe and I now LOVE this dish. Will definitely put it into my regular go-to veggie side dish rotation. Occurs to me that it could use a wee bit of fresh thyme. Why, I have just that growing outside¿.Enjoy.

I adore this recipe. I was looking for something to make when I had a plethora of apples to get rid of fast and happened to have bought raspberries on sale - I stumbled on this recipe, and now I make it EVERY time raspberries are on sale. I could eat it hot or cold, I can eat the whole batch myself over the week, and it always impresses guests.

My Dad is German, he loves vinegar and sugar combo's, he' also a big fan of cabbage. I make my own raspberry vinegar, we both love apples. So guess what this recipe was a hit! Beyond that it kept in a cold fridge for over a week and was still great!!!! Had it as a side at Thanksgiving and then again with a pork roast, and then again with a Turkey sandwich. It's sturdy, like pickles. I want to give this dish 4 forks, but for some reason my computer is not allowing more than three, sorry.,... I'm on a Mac, is that the reason??

i served this dish with lamb chops, scalloped yams and potatoes and green beans and everyone raved about it...the subtle taste of the raspberries was a compliment to the cabbage and apples and a lovely surprise.

I tried this recipe
after I was unable to
find my old favorite
in my recipe file.
This is a great way to
serve the cabbage and
apple mixture. Based
on other reviews, I
omitted the
raspberries and used
half red wine vinegar
and half raspberry
vinegar - only because
I have been used to
the red wine flavor
and was afraid the
raspberry vinegar
would overpower the
cabbage. I was happy
with the result.
Raspberry vinegars do
vary in their
strength, so be
careful if you use the
full amount of the
raspberry. I made
this ahead and
reheated just before
serving, and it tasted
great served for my
Oktoberfest meal with
a sauerbraten main
course that I found on
this site.

Cook and Carly, while
amusing you're both
wrong in this case.
Substitutions are no big
deal; don't be such
purists. Also you totally
screw up the real review
rating with spurious
comments about how
recipes should be
approached.

I wanted to make this dish with ingredients I had on hand. I used green cabbage instead of red, and some fresh cranberries. I enjoyed the cabbage side dish very much. It turned a lovely rosy pink color after the cranberries popped. I think the sweet/bitterness of the cranberries complemented the cabbage, probably more than raspberries would anyway. I also substituted the raspberry vinegar with apple cider vineger, and I recommend you julienne the apple slices for better consistency. Also, the mustard cream sauce was very tasty, but I would thicken a little with a beurre manie the next time. Also, did not have any mustard seeds, but did not seem to miss them.

I would make this recipe again, with a few changes. I wound NOT use a stick of butter. For what? The butter overpowered the dish. Next time I'd just use enough butter to saute the shallots, about a tablespooon. Although the raspberries give it a great color, I'd cut them in half, only because the seeds are an unwelcome surprise.

Delicous side dish, especially for fall and winter. Will be enjoyed even by those who don't think they like cabbage. I made it for a dinner party of 12 and it was a big hit. Works perfectly with beef or pork or salmon and a green vegetable and perhaps a corn or squash souffle -- gives you lots of color range for the plates or buffet -- an added benefit to great taste. Great to serve on a big white or light colored platter for contrast. I do recommend that the first 15 minutes you simmer WITH the cover on the pot so that the cabbage gets steamed and cooked through because there is a lot in the pot, then uncover for next 20-25 to cook off the liquid. I used a sweet onion (vidalia) which i think works best -- any sweeter onion. You can also add or hold a few raspberries back to garnish on top when you serve.

I served this with the Pork Medallions With mustard sauce and it was a very big hit. Everyone thought it was great. I think this time I'll serve it with garlic mashed potatoes. The different taste were awsome. On the mustard sauce I used a real heavy beer and it gave it a nice bite.

Served it with a baked chicken dish and Creamy/Garlic potatoes. It added just the right "zip" and color. Really hate those nasty little seeds in the raspberries tho. I'll be finding them in my bridgework next week.

This recipe was such fun! I made this dish for Easter dinner with our leg of lamb and eventhough no one knew if they would like it, we all enjoyed the flavor combinations. The dish ends up being very sweet and having a strong raspberry flavor with subtle onion overtones. Of course, all the ingredients turn a beautiful red color that adds another dimension to any meal. I recommend cooking the cabbage until just to your liking, I prefered it a bit underdone for a crunchier consistency. This dish also reheats in the microwave beautifully!